If you’re a fan of traditional Waldorf Salad then we bet that you’ll love this version even more. If not, we’re feeling pretty confident that we can convert you. Tart cherries with toasted walnuts and a creamy yogurt dressing come together to make an incredible snack or side dish to your main meal. Plus, it’s packed with phytonutrients from the cherries, omega 3’s from the walnuts and probiotics from the dressing. Let us know what you think below!
Yields4 ServingsPrep Time15 minsCook Time3 minsTotal Time18 mins
Ingredients
1cupraw walnuts (chopped)
2medium organic Granny Smith apples (chopped, or other organic apple of choice, about 2 cups)
2cupsorganic celery (diced)
2cupscucumber (unpeeled [unless waxed], chopped)
1 ½cupsorganic sweet cherries (quartered, fresh or frozen)
½cupred onion (diced)
Creamy Lemon Dijon Dressing
1cupplant-based yogurt (unsweetened)
1tbsptahini
1tbspDijon mustard
¼cuplemon juice (freshly squeezed)
2tbspshallots (roughly chopped)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
¼tspsalt (optional)
Directions
1
Toast the walnuts: Add the chopped walnuts to a medium stove-top pan on medium heat. Toss the walnuts 2–3 times for even roasting for 1–2 minutes until you notice their aroma. Careful not to burn! Set aside.
2
Add the apples, celery, cucumber, cherries, red onion, and walnuts to a large bowl and toss.
3
Make the dressing: Add all the ingredients to a food processor or blender and blend until creamy smooth. Taste and adjust for additional flavor of choice.
4
Pour 1 cup of the dressing over top of the salad. Stir well. Add fresh ground pepper, if desired. Taste and adjust with more dressing, if desired.
Chef's Notes
Substitutions Use almonds, pecans or pistachios in place of walnuts.
Use organic red grapes in place of cherries.
Use another apple of your choice in place of the Granny Smith apple.
Instead of red onion, use shallots, white onion or yellow onion.
Nut-free Use sunflower or pumpkin seeds in place of walnuts.
Sugar-free Use date paste in place of maple syrup.
Prep Ahead Make the dressing ahead of time and store in the refrigerator for 3 days before using.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1cupraw walnuts (chopped)
2medium organic Granny Smith apples (chopped, or other organic apple of choice, about 2 cups)
2cupsorganic celery (diced)
2cupscucumber (unpeeled [unless waxed], chopped)
1 ½cupsorganic sweet cherries (quartered, fresh or frozen)
½cupred onion (diced)
Creamy Lemon Dijon Dressing
1cupplant-based yogurt (unsweetened)
1tbsptahini
1tbspDijon mustard
¼cuplemon juice (freshly squeezed)
2tbspshallots (roughly chopped)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
¼tspsalt (optional)
Directions
1
Toast the walnuts: Add the chopped walnuts to a medium stove-top pan on medium heat. Toss the walnuts 2–3 times for even roasting for 1–2 minutes until you notice their aroma. Careful not to burn! Set aside.
2
Add the apples, celery, cucumber, cherries, red onion, and walnuts to a large bowl and toss.
3
Make the dressing: Add all the ingredients to a food processor or blender and blend until creamy smooth. Taste and adjust for additional flavor of choice.
4
Pour 1 cup of the dressing over top of the salad. Stir well. Add fresh ground pepper, if desired. Taste and adjust with more dressing, if desired.
